Best Brigadeiros Recipe - How To Make Brigadeiros - Good Housekeeping

Think of this beloved Brazilian dessert as a mouthwatering cross between a fudgy truffle and a soft, chewy chocolate caramel. A hit of espresso powder balances the sweet richness and intensifies the chocolate flavor. Up your gifting game by placing the coated brigadeiros in mini candy liners—adorable!

Yields:

18 - 22 serving(s)

Total Time:

30 mins

Ingredients

• 1

  14-ounce can sweetened condensed milk

• 1/4 c.

  unsweetened cocoa powder 

• 2 tbsp.

  unsalted butter 

• 1 tbsp.

  espresso powder 

• 1/8 tsp.

  kosher salt 

• 1/4 c.

  chocolate sprinkles

• 1/4 c.

  mixed red and green sprinkles

• 1/4 c.

  roasted shelled pistachios, finely chopped

Directions

• 1. Step 1In medium saucepan, combine condensed milk, cocoa powder, butter, espresso powder, and salt. Whisking often, bring to a boil and boil until mixture melts completely. Reduce heat to medium-low and cook, stirring constantly with silicone spatula and scraping sides and bottom of pan, until mixture pulls away from sides of pan and forms thick mass, 4 to 5 minutes more.
  2. Step 2Spread cocoa mixture on large plate and refrigerate 30 minutes. Using tablespoon-size cookie scoop, scoop mounds onto parchment-lined baking sheet. Freeze 20 minutes. 
  3. Step 3In 3 separate shallow bowls, place chocolate sprinkles, red and green sprinkles, and pistachios. Roll cocoa mounds into balls, then coat some with sprinkles and remaining balls with pistachios. Place in mini candy liners and refrigerate in airtight container for up to 1 week. 
     

Shop the look: Package the brigadeiros in metallic jewelry boxes from Paper Mart.

Did you make this recipe? Comment below!

Assistant Food Editor

Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).

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